This one took three tries before getting it right. It was tasty each time, but just didn’t hold together right.
Ingredients
- 10 – 12 ounces of green beans (trim ends, and cut up)
- 2 bags of Miracle Noodles (choose your favorite)
- 1 cup (or more, up to you) of dried mushrooms
- 1 ½ cup coconut milk powder
- 1 cup water
- 1 Tablespoon Worcestershire sauce
- 1 cup shredded Cheddar cheese
- Celtic sea salt and freshly ground black pepper
- 1 teaspoon Konjac flour (Glucomannan)
- Your favorite crackers, crumbled up for the topping
Directions
First rehydrate your mushrooms in filtered water and some Celtic sea salt. You’ll chop them up into tiny bits before adding (if you want)
Clean the beans and cut them up into smaller pieces. Steam them on the stove for 7 minutes.
Preparation of the Miracle Noodles
I get a lot of complaints that these things are slippery and nothing sticks to them, and that’s because they haven’t been properly prepared.
You can boil them first for about a minute or so, or simply rinse them in hot water. You simply want to get the liquid they’ve been stored in washed away.
Then we fry them. This is simply to remove all the excess water so that your sauces can be absorbed by the noodle.
For this recipe, you may use any Miracle Noodle product, even their rice.
The secret to frying and drying them is to constantly move them about with a spatula, flip them, etc. You’ll know when they are done when they begin to “screech” when moving them about the pan. You see, they’re starting to stick because they are drying. And that’s it.
Finishing Up
So you can chop up the mushrooms, and if you’re not using the Miracle Noodle rice, you’ll probably want to cut those up with a scissors (really, if they’re long you can’t mix anything in with them). Grate your cheese.
Make up the coconut milk with the Worstershire sauce and your salt and pepper. And the last thing you want to do is add the teaspoon of Konjac flour (Glucomannan) and blend that in with a submersion blender (really well).
In your casserole dish add the beans, cheese, noodles and mix well, add the sauce and stir that in well. Bake at 350 degrees for just about 10 to 12 minutes (until the cheese melts and the sauce is warmed up) then sprinkle on your crushed crackers. (I do not allow those damn chemically laden french-fried onions in my home).
You can always make up your own topping from taco chips to cheese popcorn. But the final touch is sprinkling freshly ground black pepper over it all and continue in the oven for five or seven minutes.